Introduction

These Chocolate Chip Sourdough Scones combine the tangy depth of sourdough starter with sweet, melty chocolate chips for a delightful morning treat or afternoon snack. They’re tender, flaky, and slightly crisp on the outside—perfect with a cup of coffee or tea.

Chocolate Chip Sourdough Scones Recipe - Recipe Image

Ingredients

2 cups + 2 teaspoons all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 stick unsalted butter (frozen or very cold)
1 cup semi-sweet chocolate chips
1/2 cup sourdough starter discard
1 large egg
2 teaspoons vanilla extract
2 tablespoons heavy cream (milk or half and half can be used)
3 tablespoons sanding sugar (coarse sugar)

Instructions

Step 1: In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter into the bowl using a cheese grater. Toss the grated butter with the flour mixture using a fork to coat and separate the pieces. Use a pastry cutter or bench scraper to cut the flour into the butter until you have pea-sized crumbs. Stir in the chocolate chips.
Step 2: In a separate bowl, whisk the sourdough starter, egg, vanilla extract, and heavy cream until smooth. Pour this wet mixture into the dry ingredients and gently mix with a fork. The dough will be crumbly—avoid adding extra liquid.
Step 3: Turn the dough out onto a clean surface and gently press it into an 8-inch disc. Use a small amount of flour if the dough sticks to the surface.
Step 4: Cut the disc into 8 wedges using a bench scraper or a sharp knife. Arrange the wedges on a parchment-lined baking sheet, spacing them apart. Chill the baking sheet in the refrigerator for 30 minutes.
Step 5: Preheat the oven to 400°F (204°C). Brush the tops of the chilled scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes until golden brown. Serve warm.

Tips & Variations

For a dairy-free option, substitute butter with a cold vegan butter and use a non-dairy milk or cream alternative.
Try adding chopped nuts such as walnuts or pecans for extra texture.
Gently handle the dough to keep the scones tender and flaky.
If you don’t have sanding sugar, coarse sugar or turbinado sugar works well for a crunchy topping.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat frozen or room temperature scones in a 325°F oven for 10 minutes or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use sourdough discard for this recipe to avoid overly sour flavors and maintain the right dough consistency. Active starter may make the dough too wet or change the rise.

What can I substitute for the heavy cream?

You can use whole milk or half and half instead of heavy cream. They will still provide moisture and richness, but the scones may be slightly less tender on top.

Chocolate Chip Sourdough Scones Recipe

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4.7 from 91 reviews

These Chocolate Chip Sourdough Scones combine a tender crumb with a slight tang from sourdough starter discard and sweet bursts of semi-sweet chocolate chips. Perfectly golden and lightly crisp on the outside, they make an ideal breakfast or snack treat, blending traditional scone texture with a delicious chocolate twist.

Author: zara
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 45-50 minutes
Yield: 8 scones 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups + 2 teaspoons all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon fine sea salt
2 teaspoons baking powder

Butter

1 stick unsalted butter (frozen or very cold)

Add-ins

1 cup semi-sweet chocolate chips

Wet Ingredients

1/2 cup sourdough starter discard
1 large egg
2 teaspoons vanilla extract
2 tablespoons heavy cream (milk or half and half can be used)

Topping

2 tablespoons heavy cream (milk or half and half can be used)
3 tablespoons sanding sugar (coarse sugar)

Instructions

Combine dry ingredients and cut in butter: In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder. Using a cheese grater, grate the cold butter into the bowl. Toss with a fork to coat the butter in flour, then cut the butter into the mixture using a pastry cutter or bench scraper until the texture resembles pea-sized crumbs. Stir in the chocolate chips evenly.
Mix wet ingredients: In a separate bowl, whisk the sourdough starter discard, egg, vanilla extract, and heavy cream until smooth. Pour this mixture into the dry ingredients and gently combine with a fork. The dough will remain crumbly; avoid adding more liquid.
Shape the dough: Transfer the dough onto a clean surface and use your hands to gently press and shape it into an 8-inch diameter disc. Lightly flour the surface if needed to prevent sticking.
Cut and chill: Using a bench scraper or large knife, cut the disc into 8 equal wedges. Place the wedges spaced apart on a parchment-lined baking sheet. Refrigerate for 30 minutes to chill firmly before baking.
Prepare to bake: Preheat the oven to 400°F (204°C). Brush the tops of the chilled scones with heavy cream and sprinkle evenly with sanding sugar for a sweet, crunchy finish.
Bake: Bake the scones in the preheated oven for 20 to 25 minutes or until they are golden brown and cooked through. Remove from the oven and serve warm for the best flavor and texture.

Notes

Using very cold or frozen butter is key for flaky scones as it creates layers when baked.
Resist the urge to overmix the dough; a crumbly dough will produce tender scones.
Sourdough starter discard adds a subtle tang and can replace some of the traditional liquid in scone recipes.
Chilling the dough before baking helps the scones hold their shape and improves texture.
Sanding sugar on top adds a lovely sparkle and crunch, but can be omitted if unavailable.

Keywords: Chocolate chip scones, Sourdough scones, Breakfast scones, Chocolate chip baking, Sourdough discard recipes